The cauliflower in white sauce is a delicious, creamy dish perfect for any meal or special occasion. You can't go wrong with a cheesy cauliflower casserole baked to golden perfection!
The combination of cheesy and creamy white sauce, tender cauliflower, and crispy topping makes this cauliflower in white sauce a comforting, easy-to-make main course when served with boiled eggs, potatoes, and salad or a delicious side dish for many other meals. You can easily prepare this casserole recipe ahead of time, making it simple to serve later.
Cauliflower is amazing, right? Be sure to try more recipes with it, like Cauliflower in Tomato Sauce, Cauliflower and Broccoli Balls, or one of my favorite soup recipes, this creamy and delicious Cauliflower Almond Soup.
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Recipe ingredients
Cauliflower: You will need one large cauliflower head weighing about 2 lbs (900-1000 g); a bit more or less is fine. When choosing cauliflower, pick one that's firm, bright white, and tightly packed with fresh green leaves.
Cheese: Use a good-melting, flavorful cheese. I usually use Gouda or Cheddar, but Gruyère works well, too; I've used it often for this cauliflower au gratin and other gratins. You'll also need Parmesan cheese for the topping. I always buy cheese in blocks, never pre-grated.
Breadcrumbs: Any dried breadcrumbs you like, regular, Italian-style, or panko breadcrumbs.
Milk: I prefer whole milk for a little bit of extra creaminess, but 2% works well, too. For extra richness, use half-half. Try this Vegetable Lasagna with White Sauce, too; it's the best!
Mustard: I use Dijon mustard, but plain yellow mustard is fine. Check out these German Eggs in Mustard Sauce.
See the recipe card for full information on ingredients and quantities.
How to make cauliflower with white sauce?
Step #1: Divide the cauliflower into florets and cut the stem into smaller pieces.
Step #2: Boil the stem for 2 minutes. Add the florets and cook for 5 minutes until fork tender. Drain very well.
Step #3: Melt butter in a small saucepan and heat the milk.
Step 4: Add the all-purpose flour and cook, stirring, for 1 minute until it's lightly golden.
Step #5: Gradually add the milk, stirring continuously. Let simmer on low heat, stirring often, until it thickens slightly.
Step #6: Stir in the cheese, and add mustard, a pinch of nutmeg, salt, black pepper, and parsley.
Step #7: Place cauliflower in the baking dish and mix it with the white sauce. Top with Parmesan and breadcrumb mixture.
Step #8: Bake until golden. If needed, increase the temperature and bake for 5 more minutes until golden. Rest briefly before serving.
Good to know!
Don't overcook the cauliflower. You should be able to lift a piece with a fork easily without it slipping back into the dish.
Drain the cauliflower thoroughly to avoid making the dish watery.
I don't recommend using pre-grated cheese, whether Parmesan or any other type. Pre-grated cheese lacks flavor and contains additives that prevent it from melting properly, making your white sauce grainy instead of silky smooth.
The milk should be hot when making the bechamel sauce because it helps the flour and butter blend smoothly. Hot milk mixes better and prevents lumps, making the sauce silky and smooth. Try this Creamy Spinach Bechamel, too.
Make ahead and store
You can make cauliflower in white sauce up to 2 days in advance. Prepare the dish, fill the baking pan, but skip the baking. Cover it tightly with foil and refrigerate until you're ready to bake. Follow the baking instructions when you're ready to cook.
Refrigerate leftovers in the covered baking dish or in an airtight container for 3-4 days. You can freeze the leftovers for up to 3 months. Thaw in the fridge and reheat before serving.
Reheat in the microwave for about 2 minutes or until hot, or in the preheated oven at 350°F/ 180°C for about 10 minutes or until hot.
Cauliflower in White Sauce
Equipment
- Large pot
- Small saucepan
- Egg whisk
- Baking dish approximately 12x8 inches/ 31x21 cm
Ingredients
Cauliflower and topping:
- 2 lbs cauliflower 900-1000 g, Note 1
- ½ tablespoon fine sea salt
- 3 tablespoons Parmesan
- 2 tablespoons dried breadcrumbs Note 2
- 1 tablespoon butter
White sauce:
- 2 tablespoons butter 30 g
- 2 ½ tablespoons all-purpose flour 20 g
- 2 cups whole milk hot, 500 ml, Note 3
- 1 ½ cups cheese grated, 150 g, Note 4
- 1 tablespoon Dijon mustard
- a few gratings of nutmeg
- fine sea salt and ground black pepper
- 2 tablespoons parsley chopped
Instructions
- Prepare the cauliflower: Bring a large pot of water to a boil, then add the salt. While waiting, cut the cauliflower into florets and the stem into small cubes. Add the stem pieces to the boiling water and cook for 2 minutes. Then, add the florets, bring the water back to a boil, and cook for 5 minutes. Once done, drain the cauliflower very well.2 lbs cauliflower / 1 kg + ½ tablespoon fine sea salt
- Meanwhile, preheat the oven to 350°F/180°C and prepare the white sauce.
White sauce:
- Heat the milk in the microwave or in a small pot on the stovetop.2 cups whole milk / 500 ml
- Make white sauce: Melt the butter in a small saucepan. Sprinkle the flour over the butter and stir for 1 minute until it turns slightly golden. Slowly pour in the hot milk, stirring constantly to avoid lumps.2 tablespoons butter / 30 g + 2 ½ tablespoons all-purpose flour/ 20 g + milk
- Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly.
- Add the grated cheese and mustard and stir until melted. Season with nutmeg, salt (generously, taste), and pepper, then mix in the chopped parsley.1 ½ cups cheese / 150 g + 1 tablespoon Dijon mustard + a few gratings of nutmeg + fine sea salt and ground black pepper + 2 tablespoons parsley
Cauliflower gratin:
- Combine ingredients: Lightly grease the baking dish with butter. Place the cauliflower into the dish and pour the white sauce over it. Gently stir to combine.
- Add topping: In a small bowl, mix the Parmesan cheese and breadcrumbs, then sprinkle the mixture evenly over the cauliflower. Dot the top with small pieces of butter.3 tablespoons Parmesan + 2 tablespoons dried breadcrumbs + 1 tablespoon butter
- Bake for 25 minutes or until the top is golden. If it's not golden enough, increase the oven temperature to 400°F (200°C) and bake for an additional 5 minutes or until the crust turns golden.
- Rest: Let the cauliflower in white sauce sit for 5 minutes before serving.
Notes
- Cauliflower: This amount corresponds to a large head of cauliflower.
- Breadcrumbs: You can also use panko breadcrumbs.
- Milk: I prefer whole milk for extra creaminess, but 2% works fine too. For even more richness, you can use half-and-half.
- Cheese: I use Gouda or Cheddar most of the time. However, Gruyere or other good-melting, strongly flavored cheeses are also great.
Christie | A Sausage Has Two says
Eggs and mustard sauce is one of my husband's favourites, too 🙂 This is such a great idea, to have cauliflower with it. I've always served it with something green, but this somehow makes it the ultimate comfort food! Will give it a go 🙂
Sissi says
It's a very interesting recipe. I love everything with a big amounts of eggs, so I'm sure I'd like it too (I like cauliflower too unless it's mushy and overcooked).
Amrita says
This is a very different recipe and looks so good...I should try this
Marvellina says
I seriously need more ideas for cauliflowers too. Can't wait to see more of this series!!!!
Zerrin says
I love cauliflower but don't know many recipes with it. This one looks so comforting, which is something we need these days as it's still chilly outside. Can't wait to see more cauliflower recipes in your new series!
allie says
I love your creative recipe Adina, really nice. And a great way to use up extra eggs. A friend at church brought me three dozen farm fresh eggs on Sunday - so this would be a great way to incorporate them. Our weather has been wonky too - it was cold cold for a while and now it is in the nineties! This back and forth thing is for the birds. 🙂 Have a great week my friend!
Cheyanne @ No Spoon Necessary says
I absolutely adore cauliflower, so I'm loving this dish! SO unique! I bet this tastes absolutely delicious! Cheers, friend!
Kathy@beyond the chicken coop says
What a unique combination! It sounds like a great combination of ingredients. Our weather here has been crazy too....one day we may get warm weather and sunshine....I hope!
Shashi at Savory Spin says
I don't think I've ever had anything quite like this before - what a delightful combo of flavors, Adina! I love mustard in my deviled eggs so that mustard sauce is such a delightful accompaniment to left over hard boiled eggs. I hope the weather stays warm for you and y'all get to enjoy more days in t-shirts and shorts! 🙂
Angie@Angie's Recipes says
I love cauliflower! Yours with creamy mustard sauce looks very yummy!